Sausage McMuffin Meal Prep

Soft inside, golden outside, and way better than store-bought. These homemade English muffins pair perfectly with make-ahead sausage and egg for freezer-friendly breakfast sandwiches.
Makes: 7 muffins + 7 sandwiches
Prep time: ~1 hr 15 mins (includes dough rise)
Cook time: 30 mins
Total time: ~1 hr 45 mins

Part 1: Foolproof English Muffins

Ingredients

For the dough:

• 1½ cups (375ml) whole milk, warmed to 40–43°C (just warm to touch)

• 2¼ tsp (1 packet / 7g) instant yeast (or active dry – see notes)

• 2 tbsp white sugar

• 3 tbsp unsalted butter, melted and slightly cooled

• 1 large egg, room temperature

• 4 cups (600g) plain (all-purpose) flour

• 1½ tsp fine sea salt

For dusting:

• Yellow corn flour or fine cornmeal (adds texture + signature base)

Method

1. Activate yeast (if using active dry)
If using active dry yeast: mix warm milk, sugar, and yeast in a bowl. Let it sit for 5–10 mins until foamy.
If using instant yeast: skip the proofing step and add it with the dry ingredients.

2. Mix wet ingredients
In a large bowl, whisk together milk, sugar, melted butter, and egg.

3. Make the dough
Add in flour and salt. Mix until a shaggy dough forms, then knead:

• By hand: 8–10 mins on a floured surface

• Mixer with dough hook: 5–6 mins on medium speed
  The dough should be soft and a bit tacky but not too sticky.

4. First rise
Place dough in a lightly oiled bowl. Cover and let rise for 1 to 1½ hours until doubled.

5. Shape the muffins
Turn dough onto a floured surface and gently press into a rectangle about 2.5cm thick.
Divide into 7 equal pieces (around 85g each). Shape into balls and flatten into discs (7–8cm wide).
Dust both sides with cornmeal and set on a lined tray. Cover loosely with a tea towel.

6. Second rise
Let the muffins rise again for 30–45 minutes, until puffy.

7. Cook the muffins
Preheat a dry non-stick or cast iron pan over low-medium heat.
Cook muffins for 4–5 minutes per side until deep golden and cooked through.
If they brown too quickly, finish baking in the oven at 160°C for 5–8 mins.

Cool on a wire rack before slicing.

Part 2: Sausage McMuffin Meal Prep (Makes 7 Sandwiches)

Ingredients

• 7 homemade English muffins (from above)

• 7 eggs

• 7 cheese slices (cheddar, Swiss, or tasty)

• 450g pork mince

• ¾ tsp salt

• ½ tsp black pepper

• ¾ tsp garlic powder

• ¾ tsp onion powder

• ½ tsp dried sage (or mixed herbs)

• Optional: pinch of paprika or chilli flakes

Method

1.Make sausage patties
Mix mince and seasoning in a bowl. Divide into 7 equal portions (around 63g), shape into flat discs.
Pan-fry over medium heat for 3–4 mins per side until golden and cooked through.

2. Bake the eggs
Preheat oven to 180°C. Grease 7 muffin tin holes (or bake in two batches). Crack an egg into each, break yolk if preferred.
Bake 12–15 mins, then let cool and lift out.

No muffin tin? Bake eggs in a tray and cut into squares.

3.Toast muffins & assemble
Split muffins with a fork and toast lightly.
Stack: muffin base → sausage → egg → cheese → muffin top.
Let cool completely before wrapping.

Storage

Wrap sandwiches tightly in foil or reusable wraps.

• Fridge: up to 5 days

• Freezer: up to 2 months

To Reheat

• From fridge: Microwave for 1–1½ minutes, wrapped in paper towel

• From freezer:

  • Option 1: Defrost in fridge overnight, then microwave

  • Option 2: Bake at 160°C, wrapped in foil for 20–25 mins

Notes + Tips

• Double batch tip: Want 14 muffins and sandwiches? Just double everything and freeze the extras.

• Make it yours: Add spinach, hot sauce, avo, or use plant-based patties.

• Flour swaps: You can sub in 20–25% whole wheat flour for added fibre and nuttiness.